Ingredients
1 tsp olive oil
2 med garlic clove(s), minced
1/2 tsp dried tarragon
14 1/2 oz can diced tomatoes
8 oz can tomato sauce
2 oz vodka, about 1/4 cup
1 tsp cornstarch
1/2 cup FF skim milk
1/4 C basil, fresh, chopped
8 oz fusilli, cooked and kept hot
Heat oil in a large skillet over medium-high heat. Add garlic and sauté 1 minute. Add tarragon and stir to coat. Add diced tomatoes, tomato sauce and vodka; simmer 10 minutes.
Dissolve cornstarch in milk and whisk until blended. Add mixture to skillet and simmer 1 minute, until sauce thickens. Remove from heat and stir in basil.
Transfer pasta to four individual shallow bowls. Pour vodka sauce over top and serve hot.
Yields about 1 1/3 cups pasta and 2/3 cup sauce per serving.
